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The Magic Cafe Forum Index » » Not very magical, still... » » A foodie thread (116 Likes) Printer Friendly Version

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Dr SH
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French Spirit in Sydney
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I am glad you enjoyed them , it is not too long to prepare ...
I do love calamari too , what is your best recipe ?
Tom Cutts
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Soooo..... Last night I put two hunks of beef in the bath. I ate the first one last night after four hours in the bath. It had tenderized the rather generic cut of beef. Had the consistency of a ribeye, but not the flavor since it lacked the fat content of a ribeye.

I left the second hunk of beef in the bath, let it cool overnight, and cooked it another 4 hours this afternoon. (While I was eating the salmon poached in shrimp bisque, and the now shrimp and salmon bisque.). That's 8 hours of bath time!!

The second one melted in my mouth and was a perfect medium rare. It might have even been too tender, but not by much. Might have to get used to highly tender meats! This was a thick 1.5" cut so a fast pan sear didn't affect it. It looked great and it tasted even better. I had seasoned it with salt, pepper, and a hickory mix from Costco.

Bob, is yours wifi or bluetooth?
Bob1Dog
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Quote:
On Dec 24, 2015, Tom Cutts wrote:
Soooo..... Last night I put two hunks of beef in the bath. I ate the first one last night after four hours in the bath. It had tenderized the rather generic cut of beef. Had the consistency of a ribeye, but not the flavor since it lacked the fat content of a ribeye.

I left the second hunk of beef in the bath, let it cool overnight, and cooked it another 4 hours this afternoon. (While I was eating the salmon poached in shrimp bisque, and the now shrimp and salmon bisque.). That's 8 hours of bath time!!

The second one melted in my mouth and was a perfect medium rare. It might have even been too tender, but not by much. Might have to get used to highly tender meats! This was a thick 1.5" cut so a fast pan sear didn't affect it. It looked great and it tasted even better. I had seasoned it with salt, pepper, and a hickory mix from Costco.

Bob, is yours wifi or bluetooth?


I'll get to your last question after I ask this first. Is it possible to sous vide a rare steak? I can live with medium rare if the tenderness and flavor is there, but I'm conditioned for rare. I still don't understand the sous vide cooking instructions. Looking at some of the rack of lamb recipes I've found, times range from two to four or or more hours. If cooked at the specified water bath temp, is it possible to over cook for extra hours? This isn't explained well in any of the recipes I've found. My gut tells me that if you have the water temp at the specified temp, you can't over cook it no matter how long the meat is in the bath. Yeah? Nay?

OK, as for the model I received, it's neither wifi or bluetooth, which really POed me when I discovered that on receipt. I paid $214 for what I thought was the Annova One, when what I got was the Annova Precision, or something of that description. Not the same animal that was described in the Amazon ad I purchased it from. I smelled a rat in a bogus ad for it and phoned Amazon and told them I didn't get the machine I thought I was getting. It was purchased through an Amazon vendor (one of their distributors whose name escapes me in writing this.) They clearly misrepresented the model in the ad and I told Amazon I wanted to return it and threatened action on the bogus ad. (I was bluffing)

After reviewing the order, the Amazon rep came back and said I could indeed return the unit for a full refund. Then she said that they would refund me $46 and change if I wished to keep the unit, which netted a cost of about $175, which seemed to be the going price for the unit I received. I think it's also the later model, but without the bluetooth and wifi. Since my wife and I never really intended to use either application anyway, I took their deal. Not sure if I got a good deal or not, but I'm happy in the end. At this point I just want to start using it. Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Tom Cutts
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All the models are called "precision cooker". Did it come packaged in a box, or a tube? I find the Bluetooth feature just about pointless. The only advantage for me at this point is the Bluetooth model is more adjustable, so it fits a wider array of pot sizes.

You can cook to rare, and as my experiment showed you can't over cook the done level. It just becomes more tender. My steak was done at 4 hours, but at 8 hours it had become so much more tender, and still medium rare.

I know what you mean about lamb ribs. The temps and cooking times vary greatly. The recipe feature of the app, and maybe all sous vide cooking is in its infancy.
Bob1Dog
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It came in a nice black box, and the instruction manual calls it the "Precision Sous Vide Immersion Circulator." As for the instruction manual, it's a joke, but then these days, most instruction manuals are jokes. Gonna wait a few days till we try something, the next few days not being an opportune time to start experimenting. Smile

I'll let you know how it goes.
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Tom Cutts
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Sounds like you, indeed, got the basic first model. It works great by the way.

Yup, the instructions are weak, but the function is very simple. You should have it working in less than 60 seconds.

If you pull off the metal housing and clean the heating elements, you will find it difficult to get the housing back on. The instructions do make a point of this, but are woefully short on help for it. The reason is that the assembly of coils quite snugly fits the opening it needs to go through to get the housing to close the last 1/4 of an inch needed. I found it best to hold the entire assembly upside down and lightly jiggle the unit as you gently place the housing down onto the body. This allows the heating elements to wobble ever so slightly and find the alignment into the opening without force.

If necessary we can skype about that and I can show you. Making lamb ribs tonight and a small section of pork country ribs.

Merry sous vide Christmas! Smile
Bob1Dog
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Thanks for the cleaning tips Tom! Much appreciate that. Have fun with the lamb; we're dining out tonight. Merry Sous Vide Christmas back at ya! Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Bob1Dog
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OK! I did my first sous vide dinner tonight. Rack of lamb. While I made the mistake of not finishing properly, I was amazed at the rareness and tenderness I obtained from a four-hour bath. We didn't broil long enough with the recipe mustard coating at the end and so the fat didn't render out properly. Next time we try this we'll have one of those cooking torches to finish it off good and proper! I can see all kinds of possibilities with this new gadget. Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
lunatik
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I'm sure the food is great, but man that is a long time to wait for it to cook lol. There would def have to be some pre-planning to make it worth the effort.
"Don't let your Dreams become Fantasies"
Bob1Dog
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Quote:
On Dec 26, 2015, lunatik wrote:
I'm sure the food is great, but man that is a long time to wait for it to cook lol. There would def have to be some pre-planning to make it worth the effort.


Pre-planning?

When you're retired son, you don't need to pre-plan anything. You can do anything you want during whatever time period you're looking at because essentially the cooking is hands-free the entire time. Read up on the process, you might learn something interesting enough to want to try yourself.

While you're cooking, you can go to work, go shopping, go to a movie, visit a friend, whatever. Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
lunatik
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Man it sure would be nice to be retired! From the sounds of it, you could go visit a friend and not worry how long you'll be as the meat will only get more tender! I'll look into it, it does sound interesting!
"Don't let your Dreams become Fantasies"
Bob1Dog
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Yeah, I'll admit retirement is nice. You'll get there too, but don't rush it. Once there you'll wonder where all the years went.

Anyway, do look further into the sous vide, I've been considering it for more than a year and I finally pulled the trigger on it. Its possibilities are endless. I'm even betting you might like it. Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
EsnRedshirt
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A little after the fact now, but the smoked turkey turned out great. It cooked in about three hours in my Big Green Egg, so I wrapped it in foil and covered it with towels until it was dinner time. It's amazing seeing turkey breast with a smoke ring, and it was very juicy and flavorful.

I cooked it on a vertical roaster, over pecan chunks. The only seasoning I used was some Trader Joe's 21-Seasoning Salute sprinkled liberally over the inside and outside. The drippings made for some good gravy; I put chicken stock in the drip pan, along with onions and celery salt. This were mixed with the stock I made from simmering the giblets during the entire time the turkey was smoking. I then chopped the giblets up and added them to the gravy as well, along with some flour and corn starch (mixed well with cold water.)

I'll probably end up doing it again next year.
Self-proclaimed Jack-of-all-trades and google expert*.

* = Take any advice from this person with a grain of salt.
Bob1Dog
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Mmmmm, sounds great. Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
imgic
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The turkey sounds really good
"Imagination is more important than knowledge."
Daryl -the other brother
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Here is a great tip for resting your bird. When Gordon Ramsey was training in Paris the Chefs told him a turkey should rest for as long as it cooks. Now when I cook a turkey, if it takes 3 hours to cook I then double wrap it in foil, wrap it in a blanket and put it in a cooler. I leave it untouched for another 3 hrs. The turkey stays hot and when cut it is extremely juicy.
Bob1Dog
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Great tip!
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Tom Cutts
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Surf and turf tonight! Lobster tails were half price today!
Tom Cutts
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Quote:
On Dec 29, 2015, Daryl -the other brother wrote:
Here is a great tip for resting your bird. When Gordon Ramsey was training in Paris the Chefs told him a turkey should rest for as long as it cooks. Now when I cook a turkey, if it takes 3 hours to cook I then double wrap it in foil, wrap it in a blanket and put it in a cooler. I leave it untouched for another 3 hrs. The turkey stays hot and when cut it is extremely juicy.

How does the skin stay crisp?
Daryl -the other brother
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Quote:
On Dec 29, 2015, Tom Cutts wrote:

How does the skin stay crisp?


I've done the extra long rest 3 times so far. Never had any issues with the skin. Stays nice and golden brown. Try it, you'll like it. Smile

How did you cook your lobsters? Boil, broil or grill?
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